Peanut Chicken Stir-Fry
This recipe is healthy and delicious, and it couldn’t be easier to make — only 10 minutes to prep and 10 minutes to cook — but we’re most giddy about how it looks. What a beautiful array of colors in this dish! There’s the crimson red from the red peppers, the bright orange from the carrots and the dark, warm green of the broccoli. It’s a feast for the eyes AND the stomach.
Each bite of chicken has a bit of tang and spiciness, and the peanut sauce clings to the vegetables without overwhelming them physically or overpowering them in flavor. We served this stir-fry with a bed of chewy rice and crunchy edamame. Chicken or veggie potstickers would be a great appetizer with this dish.
We heated up the leftovers the next day, and we were so pleased with the crunchy, slightly salty veggies and tender chicken that we had an inspiration: This meal would be great to prep in advance for a week of healthy lunches.
Preparation time: 10 minutes
Cook time: 10 minutes
1 tablespoon organic extra virgin olive oil
1 11-14 ounce package chicken tenders, sliced into 1-inch pieces
1 10-ounce package L&B Stir-Fry Mix (Produce department)
1 cup peanut satay sauce
¼ cup cilantro, chopped
½ cup roasted, unsalted peanuts, chopped
2 cups cooked brown basmati rice or rice noodles (optional)
- Heat the oil in a wok over medium-high to high heat.
- Add the chicken and sauté for 3 to 4 minutes, stirring to cook the chicken evenly.
- Add the vegetables and cook for 4 to 5 minutes while continuing to stir. Add the satay sauce and stir to distribute it evenly over the vegetables.
- Remove the stir-fry from the heat; sprinkle with cilantro and chopped peanuts. Serve as is or over brown basmati rice or rice noodles.
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